• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 medium potatoes , peeled and slice about 1/8" thick

  2. milk

  3. 1 cup Mild Cheddar, shredded

  4. 1/2 cup Mild Cheddar, shredded

  5. 1 tablespoon margarine plus

  6. 1 tablespoon margarine , melted

  7. 1/3 cup onion , very finely chopped

  8. 1 teaspoon Dry parsley

  9. 3 tablespoon dry breadcrumbs

  10. salt and pepper , to taste

Instructions Jump to Ingredients ↑

  1. Place sliced potatoes in a large saucepan, pour just enough milk to almost cover them.

  2. Boil the potatoes on med-high heat until just tender enough to pierce with fork, (not all the way cooked).

  3. Preheat over to 375 degrees, grease a medium casserole dish.

  4. Strain potatoes, reserving 1 1/2 cups of liquid.

  5. Put cheese in hot liquid and stir to melt.

  6. Saute onion in a tablespoon of margarine until lightly browned and cooked, add to cheese liquid. Salt and pepper.

  7. Pour cheese liquid over potatoes and toss to completely coat.

  8. Sprinkle with remaining 1/2 cup of cheese.

  9. Mix melted margarine and bread crumbs together and sprinkle over cheese.

  10. Top with sprinkled parsley.

  11. Bake in over for 25 minutes or until browned on top and bubbly.


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